Kondakadalai masala vadai recipe
Brown or white chickpeas can be used for doing this vadai. Masala vadai our families favorite recipe but this time I tried with brown chickpeas. Last week my hubby bought brown chickpeas usually my mother in law prepare kondakadalai kuruma for idly and dosa. But this time I thought of trying vadai out of this chickpeas. It came out very well the first time itself.
As we are doing usual masala vadai the procedure is same but I soaked the chickpeas overnight. And the ingredients added are fennel seeds, garlic, ginger, red chilly, onion, curry leaves and coriander leaves.
Brown chickpeas have numerous health benefits and also it I very tasty.
Top 5 health benefits of brown chickpeas
Prevents cancer: Saponins, which are phytochemicals present in black chickpeas, prevent cancer cells from multiplying and spreading throughout the body. Also selenium, a mineral that is not present in fruits and vegetables, is found in this powerhouse food. It plays an important role in detoxifying cancer-causing compounds in the body.
Boon for bones: Other than being a good source of phosphate, iron, magnesium, manganese and zinc, black chickpeas are also high in calcium and vitamin K, which helps in maintaining bone health.
Keeps heart healthy: Rich in antioxidants, this food contains an excellent amount of fibre and vitamin C, which helps in lowering the cholesterol level and thereby, keeping your heart healthy.
Development of brain: Choline, found in this popular Indian food, helps in developing your brain. Just 50g of it can really sharpen your mind.
For healthy hair: Black chickpeas have a very good amount of zinc and protein. It can stop hair fall and slow down the process of premature greying.
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